Ttukdak Hyung's Coconut Sherbet

Name: Ttukdak Hyung's Coconut Sherbet
Cook time: 190 min
Total time: 190 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 1 coconut; Coconut milk, as needed; Sugar, as needed; A pinch of salt

An exotic dessert made by scooping out the flesh from a coconut, simmering it with coconut milk, blending, and freezing again in the coconut shell.

3 hr 10 min Difficulty Normal Snacks & desserts

Main ingredients

CoconutCoconut milkSugarSalt

Ingredients needed 2 servings

1 coconut

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Coconut Coconut milk Sugar Salt

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Coconut milk, as needed

Sugar, as needed

A pinch of salt

Recipe

Carefully cut open the top of the coconut and drain the coconut water into a separate container.
Using a spoon, scrape out the white flesh attached to the inner wall of the coconut until clean.
In a pan, add the coconut milk, the scooped-out coconut flesh, sugar, and salt, and bring to a boil.
Once boiled to enhance flavor, let the mixture cool slightly, then transfer to a blender and blend until smooth.
Pour the smooth, blended coconut juice back into the empty coconut shell, filling it completely.
Place in the freezer and freeze until firm to a sherbet-like consistency.

Cut open the coconut, drain the water, and scoop out the flesh with a spoon.
Boil coconut milk, flesh, sugar, and salt in a pan, then blend in a blender.
Pour back into the coconut shell and freeze until set.

Cooking tips

Be very careful when cutting the hard coconut shell to avoid injury.
Adding just a tiny pinch of salt enhances the coconut's natural sweetness and nuttiness.
For a chewier texture, you can chop some of the reserved flesh into small pieces instead of blending it all.

Recommended for

Those who want to recreate the exotic coconut dessert taste from Southeast Asian resorts at home.
Those who want to make a visually striking dessert for a home party or gathering.

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Ttukdak Hyung's Coconut Sherbet

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Ingredients needed 🛒2 servings